1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or
line with muffin liners and spray with nonstick cooking spray.
2. In a large bowl, stir together whole wheat flour, 3/4 cup all-purpose
flour, 1/2 cup sugar, salt, and baking powder. Add canola oil, egg, and 9
tablespoons fat free half and half to dry mixture, and stir just until
combined. Fold in blueberries. Fill muffin cups until pretty full (using
1/4 cup measure).
3. To make crumb topping: place 1/3 cup white sugar, 1/3 cup white flour,
and cinnamon in a small food processor bowl, and pulse briefly to blend.
Add margarine and 1 teaspoon fat free half and half, and pulse briefly
until a crumb mixture forms. If you do not have a small food processor,
blend mixture together with a fork. Sprinkle crumb topping evenly over the
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 53 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 24.2mg||7 %|
|Sodium 301.1mg||10 %|
|Potassium 116.8mg||3 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 40.6g|
|Protein 4.1g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 236
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